G B so true I feel the same Jack makes my day❤️❤️😁😁

My problem is the baking. Made my first sourdough bread and everything went alright, until the baking started. Heated up the oven to 500 F for 30 minutes. Put in my loaf and baked it at the same temperature for 20 minutes, turned the temperature down to 475F and baked it for another 20 minutes. I also put a tray of boiling water at the bottom of the oven. The bread came out nearly black. What did I do wrong? Thanks for good advice.

@@juttascheidt8998 ok so your problem is most likely the temperature. I am no sourdough expert, but baking the loaf at such high temperatures for that period of time may result in a burnt loaf. I would suggest looking up some recipes to see what temperatures are used - just remember to check your loaf when it is in the oven to make sure that it doesn't burn. A nice dark brown crust can be delicious, but a fully black one is not. Sourdough baking is not something that can be mastered on the first try; if you keep practicing you will begin to get the hang of it. Good luck and happy baking :)

😂 sorry! 😬

You’re so welcome 🤗

Thanks Matthew 🤗

Bake with Jack Your welcome 👍🙂

Nice one Roy 👊🏻🔥

It’s my pleasure Carl 🤗

PHEW 😅 it’s such a pleasure, I’m happy you found it helpful 👌🏻

😄😄 nice one!

Nice Jeff 👌🏻

🤗🤗🤗

Thank you!!

🤗🤗🤗

LOL if you fail at making bread, go gluten free. Best advice ever!

Yeah I lost it on that one too!

Keep it up!

YES! I find that in an aga bread takes longer to bake but the crust is wicked and the crumb is super moist. Bake for longer 👌🏻

@@Bakewithjack Thanks Jack, I'll find out on Saturday! Tonight is levan night! Tomorrow Bulk ferment, Saturday is my favourite day of the week!!

Don Kaley 1. When you shape the loaves, make sure no flour is on the dough where the two edges meet, and sometimes you can stitch the two parts together 2. Make sure to score deep enough so that steam can escape

There are two playlists, one for sourdough and one with ALL breadtips in order, search them up! 🤗

My Cuisinart steam and convection small oven has 1.4 litre removable water reservoir. I bake my sourdough with the bread function, the result is better than the my fan force big oven without the steam function.

just have to add that I put you on and my face stays frozen in a wide smile the entire video----you make my face HURT! lol

No it’s different, kneading develops strength folding develops structure 👉🏻 kzfaq.info/get/bejne/qbuYgNJjzpPOkZs.html

Thanks for that video - very helpful. Another question if you don’t mind. Many recipes use different % of starter to flour - some 10%, others 20% and still others 40%. What’s the best level?

He makes a great video about this, look it up

On the list! And... Dutch ovens are super handy when baking dough but I’m not sure about refreshing, give it a go!

@@Bakewithjack My thought too. Perhaps a cookie sheet, a quick spray, crisp it and bring it out.

Dale B He said 180c in another comment. In the vid I heard him say defrost/thaw overnight and then 18 minutes in the oven.

Also, mist slightly with water before putting it in the oven. That refreshes the crust as it reheats.

@@dawnesmith-sliming7004 I heard :08 -- :12, and when he speaks I take notes! Thanks for the temperature!

Dorothy Thorpe My pleasure.

@@dawnesmith-sliming7004 Thanks! The captions said "810 minutes" which I interpreted as 8-10 minutes (my hearing is bad and so are the captions :-) ).

Everything is the same at the end of the day: flour water salt and (sometimes) yeast. The principle of pizza is that it’s slow moving, minimum puff and maximum time for flavour to develop and for glutens to relax making it easier to push out 👌🏻

I'm not an expert like Jack, but 62% sounds a tad low to me. Try pushing it up to 66% or so. I've found that Italian-style 00 flour makes a much more workable dough for pizza crust than an American-style bread flour or all-purpose flour.

@@dfeuer Hello David , Thank you very much for sharing your knowledge with me , thank you for your advice :-)

Yes 👌🏻 though it will be runnier than mine. Reduce the liquid in the final recipe to compensate 👍🏻

180c 👌🏻

@@Bakewithjack Thanks for the prompt reply. I hope you can do a tip on how to ensure a sourdough loaf is properly proofed. I live in a country that is 25 to 34C all year round, the timings given in recipes do not help. Visual cues or practical ways to test a well proofed loaf would be useful.

Sure Diana. Have a play. Maybe you could use a white levain (made with a scraping of starter, white flour and water) and bake in a tin. I’m sure you can 👌🏻

Louis S.W I often use a little bit of dried yeast. I’ll autolyse just the starter, flour and water first for an hour (even longer won’t matter, as at this stage there is no fast acting yeast), then add the salt and about 3g (1/2 tsp) of dried yeast, mixing them in one at a time with wet hands (much easier to incorporate with wet hands). I try to get 5-6 fold sessions in (about 30 mins apart) before shaping and into the basket for overnight in the fridge. If I lived somewhere warmer, or had heating in my kitchen, I might be concerned the active yeast would run out of oomph before the refrigerating stage, but normally my kitchen is generally fairly cool. However, even in a my kitchen at between 16-20 centigrade, we are still talking about yeasted dough sitting there for 3 hours, so I really don’t know how much effect it’s having at that stage. I do like the flavour and texture with a little yeast added, and it’s always light and consistent when it comes out of the Dutch oven. I am yet to experiment with 2 loaves side by side from the same starter, one with yeast, one without, to compare them directly. It may be that the yeast is completely redundant, adding nothing to the finished loaf. Maybe I’ll try to clear out some more room in the fridge for next time and give it a go. Might be an interesting one for Jack to try on his channel.

I do mainly in winter add a little fresh yeast to help and sometimes I'll make a poolish and sourdough leavain. Summer my starter is active so no need but I enjoy the different flavour the fresh yeast brings too.

Hya Louis. At 72 years of age, I am a new baker. And I have joined the "Sourdough Revolution" not to be fashionable, but for more substantial reasons. I agree that we are all free to experiment, and that is why there are so many variants of recipe and method for all bakery, including sourdough. However, from what I have read and listened to so far, adding yeast would not give "True Sourdough" which consists of only flour, water and salt (and TIME, if you regard that as a valid ingredient). I feel that if we stray into the realms of "additives" (such as bakers'yeast for example), we are moving towards the zone of where commercially available (or "supermarket") sourdough resides. There you will find ingredients lists as long as your arm sometimes. So far removed from the basic concept that it could sometimes risk not even being called BREAD, let alone sourdough ! I love bread and got into baking purely to make my own sourdough, chiefly to be in full control of the ingredients, having been led to this point because of my total love of fresh bread, and my blood glucose issues. I discovered, by experimenting, that commercial bread of any kind spikes my blood sugar (even supermarket sourdough) and therefore I have to resist eating it unless I want to take the consequences (which are sometimes hidden and long-lived). However, I find that, because of the recipe and the long fermentation time, I do not have the same consequences with sourdough, which gives me back my beloved bread. Now, I am not saying that adding yeast doesn't give you BREAD...what it doesn't give you in my opinion is Sourdough Bread. And for people who have moved to sourdough for health or well-being reasons, that would (or could) be significant. Before I learned to bake I had to find a trustworthy independent baker (which I did 20 miles from home) who knows what real sourdough is and makes it, or Do It Myself. I attended one of Jack's excellent and enlightening Sourdough Workshops to get me started (pun intended) and follow his teachings here and in his blog and website and I must say he has demystified both the starter maintenance and whole process for me. I have, over time, become fairly proficient in making delicious bread at home and can consume it regularly without any issues. Very satisfying! I wish you every success with your experiments. After all, it is only the ones amongst us, prepared to step outside the box, try different things and publish their findings, who take things forward. With kind regards. Roy.

Roy Kelsey well, Louis did say a “hybrid sourdough” which to be fair, is pretty much a perfect description of what it is, and probably the easiest way of describing it in the fewest words. I’d also not really call bakers yeast, active, or in its dried form, an additive, and certainly not in a supermarket bread slippery slope context. The only difference is that if I were giving a friend a hybrid sourdough as a gift, I’d make sure they knew it had yeast in it, in case they had an intolerance/allergy to yeast. Anyway, test timescale brought forward, as I was caught in an unexpected downpour yesterday walking back from the shops, and now have a full bag of flour I need to use in a hurry. Looks like tomorrow is going to be the side by side taste/texture comparison.

@@markparker5585 Good luck tomorrow!

I should have him on my show one day... 😜

@@Bakewithjack that would be an honor.. For him of course

I have gas oven so vent is needed, so I use clay or cast iron pots with lids.

You can simply substitute 100% Whole wheat Flour for any of the flours (including feeding your starter from the fridge) and follow Jack's method of stretch and fold.... and it will work. Increase hydration and proofing time to suit the WW flour as well. Go with the feel of the dough.... All the best!